One Pot Butter Chicken Khichdi Recipe
Description:
Indulge in the ultimate comfort food with this One Pot Butter Chicken Khichdi, a rich and flavorful dish that’s perfect for any day of the week. Combining the creamy goodness of butter chicken with the simplicity of khichdi, this one-pot wonder will become your new go-to recipe. The chicken is marinated and cooked along with rice in a medley of aromatic spices, creating a hearty, satisfying meal. Whether you’re a fan of traditional butter chicken or enjoy experimenting with new twists on familiar favorites, this khichdi is sure to delight your taste buds.
Cuisine: North Indian
Course: One Pot Dish
Diet: Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 2 tbsp |
| Bay leaf | 1 |
| Whole black pepper | 4 whole |
| Cumin seeds | 1 tsp |
| Cardamom | 1 whole |
| Cloves | 2 buds |
| Star anise | 1 |
| Cinnamon | 1-inch stick |
| Ginger (finely chopped) | 2-inch piece |
| Green chilies (sliced) | 2 |
| Garlic (crushed) | 6 cloves |
| Onion (thinly sliced) | 1 |
| Tomato (finely chopped) | 1 |
| Curd (yogurt) | ¼ cup |
| Tomato puree | ¼ cup |
| Chicken breast (sliced) | 1 cup |
| Kasuri methi (dried fenugreek leaves) | 2 tsp |
| Salt | To taste |
| Red chili powder | 2 tsp |
| Tandoori chicken masala | 2 tsp |
| Cumin powder | 2 tsp |
| Rice | 1 cup (washed and soaked in water) |
| Water | 3 ½ cups |
| Garam masala powder | 2 tsp |
| Coriander leaves (finely chopped) | For garnish |
| Mint leaves (finely chopped) | For garnish |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Instructions:
-
Prepare the chicken: Wash the chicken thoroughly and slice it into thin pieces. Set aside.
-
Heat the butter: In a pressure cooker, heat the butter over low heat. Add the bay leaf, whole black pepper, cumin seeds, cardamom, cloves, star anise, and cinnamon. Stir well and let the spices sizzle for about a minute.
-
Cook the aromatics: Add the finely chopped ginger, sliced green chilies, and crushed garlic. Sauté the mixture for 1-2 minutes until the garlic becomes aromatic.
-
Sauté the onions: Add the thinly sliced onions to the cooker and cook until they soften and turn translucent.
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Add the tomatoes and spices: Once the onions have softened, add the finely chopped tomatoes and tomato puree. Cook this mixture for 3-4 minutes until the tomatoes break down and become soft. Add the red chili powder, tandoori chicken masala, garam masala powder, and cumin powder. Stir everything together and cook for 2-3 minutes, letting the spices infuse the mixture.
-
Incorporate the chicken: Add the curd (yogurt) and sliced chicken to the pot. Cook for an additional 3-4 minutes, allowing the chicken to absorb the flavors and cook through.
-
Add the rice and water: Once the chicken is cooked, add the soaked rice and 3 ½ cups of water to the pot. Season with salt to taste, and sprinkle in the kasuri methi, chopped coriander leaves, and mint leaves. Stir the ingredients together.
-
Cook the khichdi: Close the pressure cooker and cook the mixture for 3 whistles on medium heat. After 3 whistles, turn off the gas and let the pressure release naturally.
-
Serve: Open the cooker, fluff the khichdi, and transfer it to a serving dish. Garnish with additional coriander and mint leaves.
Serving Suggestion: Serve this One Pot Butter Chicken Khichdi with a side of Burani Raita and crispy Papad for a complete and satisfying meal. Perfect for dinner or as a comforting weekend treat, this dish offers the rich flavors of butter chicken with the comforting texture of khichdi, making it a family favorite!
